Tag Archives: Unbromated flour

Unbromated Bread Again NOV 13, 2013

Kitchen,

DSC00977 Unbromated flour bread DSC00975 with a coarse, buat light, texture.

This recipes is the Classic White recipe from the Kitchen Pro Breadmaker Guide and Cookbook.

Ingredients

  • 9 – 11 ounces         water  (I used 11 ounces, substituting 3/8 cup milk for the same volume water.)
  • 1 3/4 teaspoons salt
  • 2 tablespoons butter (I used 1 tablespoon butter and one tablespoon olive oil.)
  • 4 cups unbromated, unbleached bread flour
  • 2 tablespoons sugar
  • 1 package active dry yeast

Assembly

  • Add ingredients in order to the bread machine
  • Set the machine to the large, light loaf (1) or the large dark loaf (2) setting on the bread machine, I use the latter, which bakes for 60 minutes which is 10 minutes longer than the setting (1).
  • This bread overflowed the bread pan, and collapsed in the middle.  So it has too much liquid.  I also do not know the effect of substituting olive oil for part of the butter.

Comments

This bread came out well except that it puffed up too much.  Next time I will try 9 ounces of liquid, total with the milk to see if the bread stays in the pan after rising.

King Arthur bread flour is unbromated, and non-GMO, as are all of their flours.

One package holds nearly enough for 5 such loaves.  Each loaf is about 16 servings.

 

 

Unbromated Bread, Recipe #2

Health, Kitchen,

DSC00770  A bread machineDSC00771 The bread pan which make up to a 2 lb loaf of  bread.

This time I mostly  used my bread machine recipe  for Country White  Bread from the  Kitchen Pro Regal Collection Recipe Book.

Add these ingredients (all at room temperature) in order to the bread pan:

  • 9 ounces milk
  • 1 1/2 teaspoon salt
  • 1 large egg
  • 1 1/2 tablespoons butter
  • 4 1/2  cups unbromated bread flour
  • 3 teaspoons sugar
  • 1 packet active dry yeast

Assembly:

Use the recommended setting if you are using a bread machine.  This recipe used the setting #5 for sweet bread, even though it is not sweet, because this setting bakes the bread at a lower temperature, which the writers wanted, because it contains protein in the egg and milk.

This made a firm, fine-grained loaf quite unlike Unbromated Bread Recipe #1.